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All groups → All products → Cakes → Air cakes → Air cakes → №167 Cake "Day and Night" → No. 167a → Consolidated recipe

Consolidated recipe: №167 Cake "Day and Night"

Weight 1.5 kg.

No. 167a
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 473.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 024 Air	96.5	288.00	277.92	136.45	131.68
3	Apricot jam	72.0	100.00	72.00	47.38	34.11
4	Charlotte chocolate cream (at # 167)	76.0	66.00	50.16	31.27	23.77
5	No. 005 Sponge cake round	84.0	6.00	5.04	2.84	2.39
	Total	19.0 81.0	1000.00	810.12	473.80	383.83
	Output	19.0 81.0	1000.00	810.12		383.83

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№059 Cream "Charlotte" (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 255.85 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	422.23	354.67	108.03	90.74
3	Vanilla powder	99.85	4.10	4.09	1.05	1.05
4	Cognac or dessert wine	—	1.64	—	0.42	—
	Total	25.0 75.0	1022.08	766.09	261.50	196.01
	Losses 2.1%			16.09		4.12
	Output	25.0 75.0	1000.00	750.00	255.85	191.89
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	2.75	2.06
	Baking/boiling 0.06%		0.62		0.16
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	2.74	2.06

Charlotte chocolate cream (at # 167) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 31.27 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	377.71	317.28	11.81	9.92
3	Cocoa powder [Skurikhin]	95.0	62.95	59.80	1.97	1.87
4	Vanilla powder	99.85	1.40	1.40	0.044	0.044
	Total	24.1 75.9	1022.30	776.29	31.97	24.28
	Losses 2.1%			16.29		0.51
	Output	24.0 76.0	1000.00	760.00	31.27	23.77
	Losses before baking/boiling, shrinkage 1.04918%	75.9	10.73	8.14	0.34	0.25
	Baking/boiling 0.08%		0.86		0.027
	Losses after baking/boiling, shrinkage 1.04918%	76.0	10.72	8.14	0.34	0.25

No. 060 Charlotte syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 170.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	71.62	8.59
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	19.10	5.16
	Total	38.9 61.1	1164.48	711.21	198.13	121.01
	Losses 3.6%			25.61		4.36
	Output	31.4 68.6	1000.00	685.60	170.15	116.65
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	3.57	2.18
	Baking/boiling 10.92%		124.84		21.24
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	3.18	2.18

No. 024 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 136.45 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	472.89	56.75	64.53	7.74
3	Citric acid (E330)	98.0	4.73	4.64	0.65	0.63
4	Vanilla powder	99.85	4.73	4.72	0.65	0.64
	Total	29.2 70.8	1428.14	1010.48	194.88	137.88
	Losses 4.5%			45.48		6.21
	Output	3.5 96.5	1000.00	965.00	136.45	131.68
	Losses before baking/boiling, shrinkage 2.25025%	70.8	32.14	22.74	4.39	3.10
	Baking/boiling 26.68%		372.44		50.82
	Losses after baking/boiling, shrinkage 2.25025%	96.5	23.56	22.74	3.22	3.10

No. 005 Sponge cake round basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 2.84 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	389.37	332.91	1.11	0.95
3	Granulated sugar	99.85	341.88	341.37	0.97	0.97
4	Raw egg yolk	46.0	341.88	157.26	0.97	0.45
5	Essence	—	2.28	—	0.006	—
6	Sign up
	Total	43.7 56.3	1589.73	894.57	4.52	2.54
	Losses 6.1%			54.57		0.16
	Output	16.0 84.0	1000.00	840.00	2.84	2.39
	Losses before baking/boiling, shrinkage 3.05001%	56.3	48.49	27.28	0.14	0.078
	Baking/boiling 33.01%		508.76		1.45
	Losses after baking/boiling, shrinkage 3.05001%	84.0	32.48	27.28	0.092	0.078

Consolidated recipe, k=1.040653
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 473.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	237.45	237.09	247.10	246.73
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	119.84	100.67	124.71	104.76
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	71.62	8.59	74.53	8.94
4	Raw egg white	12.0	65.99	7.92	68.67	8.24
5	Apricot jam	72.0	47.38	34.11	49.31	35.50
6	Sign up	27.0	19.10	5.16	19.87	5.37
7	Cocoa powder [Skurikhin]	95.0	1.97	1.87	2.05	1.95
8	Vanilla powder	99.85	1.74	1.74	1.81	1.81
9	Flour, premium	85.5	1.11	0.95	1.15	0.98
10	Raw egg yolk	46.0	0.97	0.45	1.01	0.47
11	Sign up	98.0	0.65	0.64	0.68	0.66
12	Cognac or dessert wine	—	0.42	—	0.44	—
13	Essence	—	0.006	—	0.007	—
	Total		568.23	399.18	591.33	415.41
	Total phase loss 3.8%			15.34
	Other losses 3.9%					16.23
	General losses 7.6%					31.57
	Output	81.0	473.80	383.83	473.80	383.83

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	chicken eggs; raw egg yolk; raw egg white	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	fresh whole milk the weight ratio of fat 3.2%; butter	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

how to calculate the recipe for the cake

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Recipe on №167 Cake "Day and Night" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Consolidated recipe: №167 Cake "Day and Night"

Recipe on №167 Cake "Day and Night" contained in handbooks:

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